Vermicelli Pakoda Recipe| Easy Snack Recipes

Everyone enjoys a crunchy snack once in a while. But somehow, i dont make many deep fried foods mainly because of health reasons. And even on those rare occasions when i do make up my mind to fry a bonda or two, its in the evening when the sun has already sunk in and i will have already lost the chance to click away.But a few days back, i made these crunchy pakodas for lunch. I wanted something crunchy that day and i also wanted it to complement well with the menu which was dal, rasam and rice. So i picked this recipe from a Menu Rani Chellam s cookbook. I tweaked it a little to my taste and i must say, even though, i was a bit doubtful about it hitting off well with Mr.P, it was received very well. The empty plate bore testimony for that.

Pressure cook the potato for 2 whistles. Peel and set asideIn the meanwhile, bring a cup of water to a boil and cook the vermicelli until just done. Dont overcook it. We dont want a mush.Drain the vermicelli and wash under running cold water. Let drain completely.In a mixing bowl, combine potato, onions, rice flour, gram flour, red chili powder, mint, salt, oil and the cooked vermicelli.Knead to a dough without adding any water.You must have a shaggy and sticky lump after kneading.Check for seasoning at this point and adjust.Now, heat oil for deep frying.Pinch off small portions of dough and deep fry 4 to 5 at a time on medium low flame until golden brown.Repeat with the remaining dough.Serve hot with ketchup.

P.S I used roasted vermicelli. I always buy that. You can also use the regular vermicelli but make sure you roast it before you cook it.